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China Palace Restaurant

21 - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General

Official record from Alberta →

Inspection summary

China Palace Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 22, 2024. The most recent inspection, on October 13, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 6 times across 4 separate inspections, most recently on October 5, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on October 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 6 separate inspections, most recently on October 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 5 separate inspections, most recently on October 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a large hole in the wall underneath the sink in the staff washroom. Recent pest control records indicated mice activity in this area. All walls must be maintained in good repair. Repair the wall and ensure the surface is smooth, durable, and easy to clean. Seal the wall to prevent pest harborage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Update October 7, 2026 - cleaning has improved*There was significant grease/grime buildup underneath the grill/wok station. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated area and ensure hard-to-reach areas are cleaned on a regular basis.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Update October 7, 2026 - 10ppm of chlorine was detected. The operators installed a new tube for the sanitizer chemical. Informed the operators to consult with a professional technician to repair the dishwasher. No chlorine was detected in the low-temperature dishwasher. Repair the dishwasher and ensure at least 100ppm of chlorine is dispensed to sanitize food equipment. In the meantime, perform manual dishwashing in the two-compartment sink by following the steps below: - First compartment: Wash with soap and rinse with potable water. - Second compartment: Sanitize with 100-200ppm of chlorine. Ensure food equipment is completely immersed in the sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a large hole in the wall underneath the sink in the staff washroom. Recent pest control records indicated mice activity in this area. All walls must be maintained in good repair. Repair the wall and ensure the surface is smooth, durable, and easy to clean. Seal the wall to prevent pest harborage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Update October 7, 2026 - cleaning has improved*There was significant grease/grime buildup underneath the grill/wok station. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated area and ensure hard-to-reach areas are cleaned on a regular basis.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A used can was used to scoop the ice and was stored in the rice container. Cans cannot be thoroughly cleaned and sanitized. Refrain from reusing the cans for food handling. The operator discarded the can at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were bean sprouts stored at room temperature. The internal temperature measured 11C. 2. Chopped vegetables were stored at room temperature. The internal temperature measured 10C. 3. There was cooked fried chicken stored on the shelf at room temperature. The internal temperature measured 9C. Perishable and high-risk food items must be stored either below 4C or above 60C to prevent the growth of bacteria. Store cold items in a temporary ice bath or in the cooler until it is needed. Refrain from storing at room temperature. Ensure the ice bath completely insulates the insert/container. Refrain from overfilling the insert/container.The operator made an ice bath at the time of the inspection for the bean sprouts and the chopped vegetables. The operator placed the cooked fried chicken in the cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the low-temperature dishwasher. Repair the dishwasher and ensure at least 100ppm of chlorine is dispensed to sanitize food equipment. In the meantime, perform manual dishwashing in the two-compartment sink by following the steps below: - First compartment: Wash with soap and rinse with potable water. - Second compartment: Sanitize with 100-200ppm of chlorine. Ensure food equipment is completely immersed in the sanitizer solution.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Recurring violation*Pest control records were not available for review. Pest control records must be readily available upon the request of a Public Health Inspector. Retain all pest control records onsite for review. Provide the last three pest control records to the undersigned Public Health Inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was significant grease/grime buildup underneath the grill/wok station. The facility must be maintained in a clean and sanitary manner. Thoroughly clean the indicated area and ensure hard-to-reach areas are cleaned on a regular basis.2. There were droppings observed on the right side of the walk-in freezer. 3. There was mouse droppings and debris underneath the stairs. Carefully remove the droppings and clean and sanitize the contaminated area. Ensure regular cleaning is completed in hard-to-reach areas.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of chicken observed during the inspection. Raw chicken was thawing in water at room temperature measured 22C. Proper thawing must be done in the following manner: - Under cold running water - In the cooler overnight - In the microwave - Cooking directly. Refrain from thawing at room temperature as this promotes the growth of bacteria. The operator turned the cold tap on during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation****Update from October 24, 2025***Two out of the three chest freezers were replaced. ***Update from September 26, 2025***There are three chest freezers and one was replaced. Two outstanding chest freezers require replacement or repair of the lids. Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation****Update from September 26, 2025***There are three chest freezers and one was replaced. Two outstanding chest freezers require replacement or repair of the lids. Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer readily available for use. Sanitizer solutions must be mixed to the appropriate concentration and readily available for use at all times.2. There was a wet cleaning cloth stored on the shelf touching clean equipment. 3. There were several wet cleaning cloths stored on food contact surfaces when not in use. Cleaning cloths must be stored in the sanitizer solution when not in use to prevent the growth of bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Pest monitoring fly traps suspended directly above food handling areas. Food handling areas must be protected from contamination at all times. Remove fly traps suspended directly above food handling areas.2. Several raw meat products were uncovered in the walk-in cooler.Ensure food products stored in the walk-in cooler is covered and protected from contamination.3. There was various food products stored directly on the floor in the walk-in cooler.Store the food in the walk-in cooler at least six-inches above the floor.4. The exterior of the bulk containers were soiled with food debris.Clean and sanitize the bulk containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was non-functional. The final rinse temperature measured 53.6C.Repair the dishwasher and ensure the final rinse temperature measures 71C.
    • 15. Is the facility free of a pest infestation?
      • Several mice were found at varying stages of decay in pest monitoring traps located in the staff washroom. The facility must be free of a pest infestation and maintained in a manner that prevents the attraction and harboring of pests.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. There is a gap on the left and right side of the back exit door. Gaps must be sealed to prevent the entry of pests.2. No pest control records to review. Pest control records must be maintained onsite to review.3. Numerous large flies observed throughout the food establishment and touched food contact surfaces. The facility must be maintained in a manner that prevents the attraction and increase in number of flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cardboard was used to line food contact surfaces throughout the facility.Remove cardboard lining from food contact surfaces.2. The light cover by the dishwashing area was crackedReplace the light cover by the dishwashing area.3. The paint on the walls throughout the facility were chipped and soiled with dry spillage, dust, and grime. 4. The paint on the door leading to the kitchen was chippedClean and repaint the walls and the door opening to the kitchen. 5. The door for the staff washroom was open and does not have a self-closing device.Install a self-closing device for the staff washroom and ensure the door is closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed food debris accumulated in between the gasket to the walk-in cooler. 2. The cooling racks were soiled with dry food debris located in the walk-in cooler.Thoroughly clean and sanitize soiled surfaces and equipment throughout the facility3. There was significant grease accumulation in the ventilation canopy.Clean and sanitize the ventilation canopy. 4. The ice scoop was soiled. Ensure utensils are regularly cleaned and sanitized.5. The handle of the hand whisk was in disrepair and taped.Discard the damaged hand whisk and ensure utensils are maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Significant food spillage, debris, and grime observed underneath the grill and wok station. 2. Significant accumulation of debris and dry spillage observed underneath shelving units located on the east and north side of the wall. 3. Significant debris accumulated underneath the stairs leading to the back exit door. 4. Significant debris accumulated behind the shelving unit in the closet.5. There was dust throughout the ceiling tiles in the kitchen and dishwashing area. Thoroughly clean and sanitize soiled surfaces and equipment throughout the facility.
  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  8. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available.Obtain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
  9. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw chicken hanging in the walk-in cooler above and adjacent to produce (eggplant and lettuce). Staff relocated the chicken.Please ensure to have adequate separation between meat and produce to prevent cross- contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a tray of cooked chicken feet stored in the floor in the kitchen. The tray was relocated to the walk-in cooler.All food items must be maintained at least 6 inches from off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked pork belly was stored at room temperature. The internal temperature was 26C.The pork belly was discarded. 2. A bag of cooked vegetables and pork were stored at room temperature. The internal temperature was 12C. The bag was placed in the prep cooler.Ensure that high risk food items are stored at below 4C or above 60C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a container of frozen shrimp being thawed at room temperature.Staff related the tray into the walk-in cooler.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings were observed in the dry storage area and behind the stand mixer. Thoroughly clean and sanitize all areas contaminated by mice droppings.2. Several horse flies were observed in the dishwashing area and back storage room. Fly tapes were also completely full of flies.Replace the fly tapes.3. Pest control records were not available.Obtain pest control records.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Ongoing Violation*The screen door at the back has many gaps. Seal the gaps in the screen door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An ice scoop was stored and completely submerged in the ice machine.Staff removed the scoop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep coolers were insanitary and had an accumulation of grease and food debris.Thoroughly clean and sanitize the prep coolers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Lids to multiple chest freezers are broken and taped with duct tape. Please replace the lids
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dirt, grime, and grease observed in many areas of facility. A deep clean is required in the following areas: All floors, walls, ceiling, underneath all food equipment, under all shelves in dry storage, behind the chest freezer in dry storage, behind the cookline, and in the dishwashing area.

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